Well, this Brazilian carrot bundt cake has become a sort of tradition in our home at Easter. Not only because of it's so tasty with its creamy chocolate ganache and fun, bright orange color, but because it's also super simple to make.
And mainly, because it's a cake recipe passed down from my mom! 😊
So it's a tasty tradition that I'm happy to carry on, and even pass down to my own children. It's seriously that easy to make, that the kids can totally help!
This is not your traditional carrot cake, full of spices and texture. Though I LOVE that kind too, this is more of a sponge carrot cake, with the ganache to really complement it.
Without the chocolate ganache it wouldn't be as fun, right?! 😋
I think the flavors are ideal for Easter brunch or for a Spring dessert course. You can't get more Easter than carrots and chocolate combined!
I made a quick video to show you how easy it is. Check it out below!
Brazilian Carrot Bundt Cake Recipe
Ingredients for the cake batter - serves 6-8
* 270 g (10 oz) of carrots, peeled and chopped into chunks
* 200 ml (8 fl oz) flavorless cooking oil (like sunflower or rapeseed)
* 3 eggs
* 360 g (13 oz) sugar
* 240 g (9 oz) flour
* 8 g (2 teaspoons)
* butter for greasing the cake pan
* a little extra flour for the cake pan
Ingredients for the chocolate ganache
* 200 g (7 oz) bitter-sweet chocolate
* 1 tablespoon of honey
* 1 tablespoon butter
* 200 ml cream
Watch the quick video below for the full how-to:
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1) Grease the bundt cake tin thoroughly to ensure the cake won't stick. Dust with flour and remove the excess.
2) Now let's make the cake batter: In a blender, add carrots, oil, eggs and sugar. Blitz until smooth (for about 5 minutes).
3) Add the carrot mixture to a large bowl. Add flour and baking powder. Whisk until a smooth batter is formed.
4) Pour the mixture into a measuring jug to be easier to pour, and add to the bundt cake tin. Bake at 180 deg Celsius o 356 Fahrenheit for about 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin, then take it out and place onto a wire rack.
5) Let's make the ganache topping: Place the chocolate into a heat-proof bowl.
6) Place the cream, butter and honey into a pan and bring to a simmer. Pour the hot cream onto the chocolate and stir until fully melted.
7) Pour onto the cooled cake and decorate as you wish.
See?! I told you it was easy! 😉
This post appeared first on Bird's Party Blog